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Triple Coconut Cream Pie

Yield: 8 slices
Prep 50 mins Bake 325°F 38 mins Cool 1 hr Chill 3 hrs
Triple Coconut Cream Pie
  • 2  cups  shortbread cookie crumbs (about 30 cookies)
  • 3/4  cup  sweetened flaked coconut
  • 1  teaspoon  finely shredded lime peel
  • 1/2  cup  butter, melted
  • 1  cup  sugar
  • 1/3  cup  cornstarch
  • 1/4  teaspoon  salt
  • 3  cups  whole milk
  • 2/3  cup  cream of coconut
  • 5  egg yolks
  • 1 1/4  teaspoons  coconut extract
  • 1  teaspoon  vanilla
  • 1  recipe  Vanilla Meringue
  • 1/4  cup  sweetened flaked coconut

1. Preheat oven to 325 degrees F. In a medium bowl stir together cookie crumbs, the 3/4 cup flaked coconut, and the lime peel. Stir in melted butter. Press onto the bottom and up the sides of a 9-inch deep-dish pie plate. Bake for 8 to 10 minutes or until set. Cool completely on a wire rack.

2. In a large saucepan combine sugar, cornstarch, and salt. Gradually stir in milk and cream of coconut. Cook and stir over medium-high heat until thickened and bubbly; reduce heat. Cook and stir for 2 minutes more. Remove from heat. In a small bowl lightly beat egg yolks with a fork. Gradually stir about 1 cup of the hot filling into yolks. Add yolk mixture to saucepan. Bring to a gentle boil, stirring constantly; reduce heat. Cook and stir for 2 minutes more. Remove from heat. Stir in coconut extract and vanilla. Keep filling warm.

3. Prepare Vanilla Meringue. Pour warm filling into cooled piecrust. Spread meringue over warm filling, sealing to edge of crust. Sprinkle with the 1/4 cup coconut. Bake for 30 minutes. Cool on a wire rack for 60 minutes. Chill for 3 to 6 hours for before serving; cover for longer storage.

Vanilla Meringue
  • 4  egg whites
  • 1  teaspoon  vanilla
  • 1/2  teaspoon  cream of tartar
  • 1/4  cup  sugar

1. Allow 4 egg whites to stand at room temperature for 30 minutes. In a mixing bowl combine the whites, 1 teaspoon vanilla, and 1/2 teaspoon cream of tartar. Beat with an electric mixer on medium speed about 1 minute or until soft peaks form (tips curl). Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating on high speed about 5 minutes or until mixture forms stiff, glossy peaks (tips stand straight) and sugar dissolves. Immediately spread meringue over hot pie filling, sealing to edge of pastry.

Nutrition Facts (Triple Coconut Cream Pie)
  • cal. (kcal) 644,
  • Fat, total (g) 33,
  • chol. (mg) 177,
  • sat. fat (g) 19,
  • carb. (g) 80,
  • Monounsaturated fat (g) 9,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 1,
  • sugar (g) 59,
  • pro. (g) 9,
  • vit. A (IU) 632,
  • vit. C (mg) 1,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 48,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 400,
  • Potassium (mg) 301,
  • calcium (mg) 141,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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